“This was the dessert that turned me onto liking lemon desserts – beautiful memories of the Dandenong Ranges in the thick of winter with my friends Kirsty and Aaron changed this forever. The very subtle perfume of lavender is a perfect marriage with the sharpness of lemon.” Poh Ling Yeow, Poh & Co. 2
- 3 eggs, separated
- 60 g unsalted butter
- 180 g (¾ cup) caster sugar
- ¼ tsp salt
- 375 ml (1½ cups) milk
- 75 g (½ cup) self-raising flour
- 2 lemons, both juiced, finely grated zest of 1
- 250 ml (1 cup) pouring cream
- ½ tsp dried French lavender buds
- 25 g icing sugar
- ½ tsp vanilla bean paste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Preheat the oven to 180°C.
To make the lavender cream, place the cream and lavender in a small heavy-based saucepan over medium heat and heat for 3 minutes or until hot to touch but no bubbles are rising. Cover with plastic wrap and refrigerate for 1 hour to chill.
Meanwhile, using a stand mixer fitted with the whisk attachment, whisk the egg whites on high speed until soft peaks form, then transfer to a bowl and set aside. Add the butter, sugar and salt to the stand mixer and whisk on high speed until light and creamy. Beat the yolks in one at a time, beating well after adding each one, until well combined.
Using a whisk, gently whisk in the milk, then the flour, lemon juice and lemon zest until well combined. Gently fold the egg whites into to the flour mixture to form a smooth batter.
Pour the batter into a 5 cup (1.25 litre) baking dish, then place in a roasting pan and pour in boiling water until halfway up the sides of the baking dish. Bake for 1 hour or until there is a very light layer of cake on top and a velvety lemon sauce underneath.
Just before serving, press the lavender cream through a fine mesh sieve to remove the lavender buds. Using electric beaters on high speed, whisk the lavender cream with the icing sugar and vanilla until very soft peaks form.
Serve a scoop of the pudding with a generous dollop of the lavender cream.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
View recipes and more from Poh & Co. on our program page.